Combining a delicate, airy sponge cake with a creamy yoghurt filling and fresh strawberries, this Strawberry Yogurt Roll Cake not only looks stunning but tastes like a slice of spring. Whether you’re hosting a brunch, a special dinner, or just want a sweet indulgence for yourself, this cake delivers the perfect balance of fruity sweetness and creamy richness.
Start by preheating your oven to 350°F (175°C). Preparing the pan properly is essential for this recipe, as the sponge cake is thin and delicate. Line a 10×15 inch jelly roll pan with parchment paper, making sure the paper overhangs slightly on the sides for easy removal.
Lightly grease the parchment paper with butter or a non-stick spray to ensure a smooth release after baking. In a large bowl, beat 4 large eggs and 1/2 cup granulated sugar together using an electric mixer. Start on low speed, gradually increasing to high.
Beat the mixture for 5 to 7 minutes, until it becomes thick, pale, and tripled in volume. This step is crucial to creating an airy, soft sponge cake, as the eggs are responsible for most of the rise. You’ll know the mixture is ready when it falls off the whisk in thick ribbons that rest on the surface for a few seconds before sinking back in.
In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/2 tsp baking powder. Sifting ensures there are no lumps, and it helps keep the batter light. Gently fold the sifted dry ingredients into the egg mixture using a rubber spatula.
Fold in small batches, being careful not to deflate the eggs. It’s essential to maintain as much air as possible to keep the sponge cake light and fluffy. Once the flour is nearly incorporated, gently fold in the 2 tbsp milk and 1 tsp vanilla extract until just combined. Pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula.
Tap the pan lightly on the counter to release any trapped air bubbles. Bake the cake in the preheated oven for 10-12 minutes, or until the top is golden and the cake springs back when touched lightly in the centre.
Avoid overbaking, as this can make the cake dry and more prone to cracking when rolled. Once the cake is done baking, remove it from the oven and allow it to cool for 1 minute in the pan. Then, gently lift the cake out of the pan using the parchment overhang and place it on a flat surface. While the cake is still warm, sprinkle a clean kitchen towel with powdered sugar.
